I made this by accident. For Sa’s lunch I packed musubi and had leftover tuna that was sautéed in shoyu, sake, and sugar. On the counter was a very ripe avocado and suddenly I had the fixings for what I now call tuna avocado donburi. If you’re having a hard time imagining what this tastes like, think of a deconstructed California roll, sans the crab and sumeshi (vinegared rice).
I usually buy the Trader Joe’s brand albacore tuna in water because it’s relatively inexpensive and the meat is nice and dense. Recently, we bought Chicken of the Sea, and though it’s cheaper, the meat was mush. For this recipe, you want to end up with a very dry and flaky tuna, and it took this brand a lot longer to cook the moisture off.
I finished it off with shichimi, but next time pickled ginger would give it a more appropriate punch… oh, and some tobiko would be divine.
Tuna Avocado Donburi
Makes 2 servings
½ tsp oil
1 can tuna, drained
1 tsp shoyu
1¼ tsp sugar
1 tsp sake
½ sheet nori, cut into thin strips with kitchen shears
1 avocado, mashed
Heat the oil over medium high heat. Fry the tuna in the pan for a couple of minutes until the moisture has evaporated. Add the shoyu, sugar, and sake and continue to cook until the liquid has cooked off and you’re left with dry, flaky tuna.
Assemble the donburi with hot rice on the bottom, then add nori, tuna, and avocado. Sprinkle with shichimi and serve.